| abstract |
Process for preparing an edible spread of fat content lower than butter or margarine including the steps of forming an admixture of plastic dispersion (A) having a continuous fat phase and a discontinuous aqueous phase, which aqueous phase has a pH above 4.7 and contains protein selected from the group consisting of milk protein, soy protein and mixtures thereof, and an aqueous composition (B) having a pH at or below 4.7 and containing hydrocolloid, the aqueous composition (B) being substantially free of milk protein and soy protein, and subjecting the admixture of (A) and (B) to a working treatment at a temperature at which (A) remains plastic. The spread so obtained has a continuous fat phase and two distinct aqueous phases, one having the characteristics of the aqueous phase of (A), the other the characteristics of (B). |